Zucchini Muffins!

For when life gives you a GINORMOUS zucchini! These delicious muffins are similar to a carrot cake, but instead of carrots, we use grated zucchini! The flavour is cinnamon sugar, which is always delicious, but feel free to add in other things like dried cranberries or chocolate chips! Yum!

mmmmmmmmuffins!

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Zucchini Muffins

Yield: 12 muffins or 1 loaf

Preheat your oven to 350*F

• 2 cups of grated Zucchini

• 2 Eggs

• 1/3 cup Sour Cream

• 1/2 cup Butter, melted

• 1/2 cup Sugar

• 1/2 cup Brown Sugar

• 1 teaspoon Vanilla (optional)

• 1 2/3 cup Flour

• 1 teaspoon Baking Soda

• 1/4 teaspoon Baking Powder

• 1/2 teaspoon Salt

• 1 teaspoon Cinnamon

• Cinnamon Sugar for topping (about 1/4 cup sugar mixed with 1/2 teaspoon Cinnamon)

1. In a large bowl stir together your wet ingredients - zucchini, eggs, sour cream, butter, sugar, brown sugar and vanilla. Stir to combine.

2. Add your dry ingredients - flour, baking soda, baking powder, salt and cinnamon. Stir until just combined.

3. In a greased and lined muffin tin, evenly scoop your batter.

4. Top the muffins with a sprinkle of cinnamon sugar.

5. Bake in a preheated 350*F oven for about 25 minutes, or until lightly golden and the toothpick comes out clean when you stab it into the centre.

6. Time for eating!

Mud ball Cookies aka Easter Nests!

Mud ball cookies, sounds like your eating mud, but they’re actually a delicious chocolate coconut oatmeal cookie! This recipe is from my mom! We made them ALL the time growing up, and they are still a favourite today. They are a great cookie because they are quick to make and don’t involve any baking! Today we shaped them into nests with little mini eggs in the centre, but you can just scoop them and eat them without any chocolate eggs on top. These are also egg free and wheat free, which is great for anyone with allergies!

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The most delicious bird’s nest you will ever eat!

Mud Ball Cookies

Recipe courtesy of Patty Lotecki - mama extraordinare

Yield: about 12 nests, or 24 smaller cookies

No oven required for these cookies!

• 1/4 cup Butter

• 1/4 cup Milk

• 3/4 cup Sugar

• 1 1/2 cups Oats (quick or rolled, both work great)

• 1/4 cup Cocoa Powder

• 1/2 cup Coconut (sweetened or unsweetened)

• pinch Salt

• 1 teaspoon Vanilla extract (optional)

• Mini Eggs for garnish (optional)

1. In a pot heat bring your butter, milk and sugar to a boil, then boil for 1 minute while stirring.

2. In a bowl combine all your dry ingredients - oats, cocoa, coconut, and salt. Stir to combine, breaking up any cocoa balls.

3. Once your butter mixture has boiled, pour it into the dry ingredients and add your vanilla extract. Stir until everything is well combined.

4. Grab a baking tray lined with parchment, and scoop your batter into little mounds on the tray. I used an ice cream scoop, but two spoons work great too! Then press the centre of each mound down slightly so it looks more like a nest shape.

5. Place a few mini eggs in the centre of each mound like eggs would be placed in a nest.

6. Let them cool at room temperature for about 2-4 hours, or until set and you can remove them from the parchment paper.

7. Eat! You can also store these in a sealed container…if you don’t eat them all!

These chocolate coconut cookies are shaped into the cutest little nests! Just in time for the Easter bunny!